GRAND ADVENTURE

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We want to start this post by thanking everyone who has visited our site and enjoyed our posts.

We’re sorry we have been absent for a couple of weeks, our lives have taken us on a grand adventure. We originally started this site as a way to encapsulate all that we love about our native city within a year, because as we grew the city around us changed and little bits of its culture has been pushed by the way side. Progress is a wonderful thing but it should never sacrifice your identity.

Our hopes are to return to the site and continue our posts, but in the meantime we will keep everyone up to date on our new adventures so check back often to see our progress.

Best Regards,

Jared and Kristy

 

BROUSSARD’S

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As restaurant history goes New Orleans tops the list with the likes of Antoine’s, Brennan’s and Broussard’s just to name a few. Broussard’s was established in 1920, by chef Joseph Broussard and his wife Rosalie. The restaurant opened in the historic Borello Mansion on Conti built in the mid 1800s the restaurant remains there today. While the exterior seems a bit quiet almost unnoticed Broussard’s is a gem of our city.

CREOLE COOKERY

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Seafood is at the heart of  New Orleasn cuisine, weather its fried, blackened, or boiled we love our bountiful seafood. With our cities strong catholic heritage, the time between Mardi Gras and Easter we observe Lent, meaning we refrain from eating meat on Fridays. Like the New Orleans Creole Cookery in the French Quarter, we are never short on restaurant options to find our seafood staples.

MARDI GRAS KING CAKE

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Brought to New Orleans in the late 1800s from France, the king cake is a seasonal delicacy being enjoyed from the Epiphany to Fat Tuesday each year. A sweet dough ring filled with cinnamon, top with icing and a generous sprinkle of granulated sugar. The traditional king cake is always adorned with the royal colors of Mardi Gras, Purple for justice, Green for faith and Gold for Power.

THE LUCKY DOG

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Our cuisines roots go deep into the history of our city from Jambalaya to Crawfish, but an often unsung part of our food history is the Famous Lucky Dog. Started in 1948 the small vendor carts became an instant hit as New Orleans street food, after almost 40 years during the the 1984 worlds fair the company launched its new 10′ long carts in the shape of the very hot dog they want to serve, because who wouldn’t want to buy a hotdog from a hotdog.

VIBRANT MASQUERADE

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In NOLA Mardi Gras is a time for frivolity, a time to indulge and take in the festivities. Some revelers enjoy masquerading at parades and while strolling the French Quarter during the season. This stand in the historic French Market is a pop of color, each mask with a personality of its own. Which would you choose?

MARDI GRAS AND BEIGNETS

 

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Hot Cafe au lait and freshly powdered sugar beignets are the red beans and rice of New Orlean’s desserts. During Mardi Gras season, Cafe Du Monde is a family go-to after the last float has rolled down it’s route. In the spirit of the season, this Cafe Du Monde’s lights not only beckon parade goers, but shine bright with the royal colors of Mardi Gras purple, green, and gold.

ANTOINE’S

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Antoine’s is the oldest run family restaurant in the nation, and is celebrating their 175th anniversary. Opened 1840 the Restaurant has become a staple for many of our oldest Mardi Gras Krewes as they celebrate the new carnival season. With such a rich Mardi Gras history Antoine’s has named their dining rooms after the krewes, and house royal memorabilia like a museum dedicated to the traditions that make New Orleans’ carnival time so rich.